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Got Zucchini?! If you have a vegetable garden, or know someone who does, then you are probably inundated with zucchini right about now. If you are looking for a new and tasty zucchini recipe to try, then I have the perfect one for you!
I created this Sausage Stuffed Zucchini Recipe for my husband, who is currently avoiding carbs. The stuffing in this recipe is made with no bread crumbs, and no rice- it's all veggies, cheese, and sausage. This recipe is very filling and even the kiddos liked it. Shhh…they didn't even notice the mushrooms.
Sausage Stuffed Zucchini
3 medium zucchini
1 pound of sausage (I use Italian)
1/2 cup portobello mushrooms, chopped
1/2 cup onion, chopped
1 clove garlic, chopped
2 cups shredded mozzarella cheese
1 cup pasta sauce
salt & pepper
Preheat oven to 400°. Cut all 3 zucchini in half lengthwise. With a spoon, scoop out the ‘guts', or seeded pulp, of each zucchini. After all of the zucchini has been hollowed out, chop the seeded pulp into about 1/2 inch or less pieces. Remove sausage from casings and cook in a frying pan over medium heat. Remove cooked sausage from pan. Add olive oil to pan if needed. Add mushrooms, onions, and seeded pulp. Cook until just tender. Add garlic. Add ‘a splash' of white wine, deglazing the pan with the veggies still in it. Keep cooking until wine is evaporated/absorbed. Add cooked veggies to the cooked sausage. Add 1/2 cup of pasta sauce to the sausage and veggies and mix. Place zucchini halves on a baking sheet or pan. Scoop sausage mixture into zucchini halves, filling all. Spoon pasta sauce down the middle (about 5-6 tablespoons) of each zucchini half. Top with remaining mozzarella cheese. Bake for 20 minutes.
If zucchini is not tender enough after 20 minutes, lower heat to 350° and cook an additional 5 minutes.
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Oh wow, does this ever look good. I hope a gardener will think of me when they have too much zucchini!
Why would you serve these zucchini boats with pasta if your husband is avoiding Carbs???
I am a big fan of zucchini with pasta sauce. So yummy. Perfect recipe for the summer, and my huge zucchini harvest.